Do the Japanese know how to make whisky.. ?

@JPwhiskysteve You're absolutely right. I was foolish last summer when I came through Tokyo on my way to Beijing and picked up only one bottle of Taketsuru 17yo for 3,500 (or so) JPY. Yes, I am not joking about the price. When I came to Tokyo in February, about to return to Beijing the duty free was lacking the Taketsuru and had on prominant display both the Yoichi and Miyagikyo NAS SMW. I still got a few bottles since I enjoy those malts as well. I was disappointed in myself for not picking up more of the Taketsuru when I had the chance.

This next trip I am stayin in Tokyo, except for a day trip to Kamakura with a friend and her family.

As for the Hakushu 12yo and Distiller's Reserve. I enjoy both of them. They have different characteristics both appeal to my taste. I still won't make a high ball with either of them, but if it is served to me in that form I will not say 'no.'

The one thing I noticed with the 12yo, like other whiskies, it takes time to really reveal itself after opening. After a few drams have been poured out and a little air has entered the bottle the whisky develops very well.

@JPwhiskysteve I wonder what you two find unusual. Not to imply it isn't. I was just wondering what about it is unusual to you. For example, is it the hint of peat and smokiness that is odd. For me, it isn't like the peat of that you find in a Yoichi whisky. When I first opened my 12yo Hakushu, it almost had a slight bitter peat nose and taste to it, but later (as mentioned in a previous post) developed after a few pours and more air was in the bottle.

@ajjarrett I'm going to take your advice and have the 12 hakushu tonight alongside the two others, my 17 and the barrel. Wish me luck.

I saw a hakushu 18 just before in a shop. Too much I think. It's 26,000 yen and I can't justify that! A 21 Hibiki on the other hand.

@JPwhiskysteve I look forward to hearing about your experience, and I am curious what other whiskies you had along with the 12yo Hakushu.

@JPwhiskysteve I don't think I would shell out 26,000 JPY for an 18yo Hakushu either. As for the 21yo Hibiki, I haven't had that yet, but I am sure it is worth (or close to it) the price places are selling for. However, it is unfortunate that the over-all whisky prices are becoming out of reach for many of us.

I'm a big fan of Japanese stuff, but it is overpriced now, mainly due to Yamazaki Sherry Cask winning Jim Murray's Whisky of the Year. Prices doubled since then. I love Hibiki 12 and 17, Yamazaki 12 and 18 and Hakushu 12. Sherry cask is also stunning but none of them are worth the current prices. However, they are doing something that the Scots seem to be struggling with a big in my opinion. Consistency. All the Japanese whiskies are excellent. Scotch on the other hand is a very mixed bag. For me they are the masters at the moment. Attention to detail at every level particularly barrel selection.

When I was in Japan in 2013, my wife and I visited Chichibu. It was a great experience and we got a chance to try some of the newer expressions he was putting out at the time, some of his experimental whiskies, and a few of the Card Series bottles that he had open. I'm a huge fan of the Chichibu whisky, even with their young age, but have yet to buy a bottle here in the states given the crazy price tag attached to them which is too bad. I would definitely put some of those up against the Suntory and Nikka offerings but unless prices come back down to earth, I'll stick with what's left in my bottles and move elsewhere when they're done.

@ajjarrett @MuddyFunster @InGreatSpirits So I lined up the following earlier this week and spent time trying to nut out what was different and what I liked about the following. - From the Barrel(Nikka) - Hakushu - 12 - HIBIKI 17

I started with the Nikka and it was full of flavor but didn't turn me off. The next was the Hakushu 12 and It (again) assaulted the back of my throat like it had done a week before- it was just too spicy for me (I can't think of any other way to describe it). I then went on to the HIBIKI 17. I knew it was going to blow the others out of the park, but I wanted to see what it was like side by side. It was smooth, thicker and just so nice to sip away on. Now bear in mind this is the 17 which is about possibly 10 years old which I got from a pawn shop and when I first had it over a few months ago I compared it to the new 17 which actually I prefer to the older one. So the older one has a stronger oak flavor which is okay but I would swing the way of the newer one. On a different note- I had a Laphroaig 10 this week and I really enjoyed it straight.

Assuredly they do. Arguably, their attention to detail, obsession with quality and commitment to innovation would naturally result in a product of the highest standard, in my opinion.

I am partial to Japanese Whisky in general, the ones you have listed plus the equivalents produced by Nikka.

@JPwhiskysteve Greetings. Well, I am surprised that the 12yo Hakushu is being described as being spicy; however, I would never say you didn't get that when you drank it. I haven't had any harsh spicy-ness to the 12yo Hakushu. I get more of a combination flavours (or hints of flavours) such as subtle white fruit, oak, and smoke, and a very faint peat. If I may ask, what will you do with your 12yo Hakushu? I suspect you won't drink it often. HA. As for me, I am enjoying a dram of Nikka's 17yo Taketsuru. I might have another or move onto something else that has a hint of peat in it to stick with similar flavour profiles.

Just two and a half weeks away I will be in Tokyo enjoy a few drams. My first night I plan to go to the Nikka Blender's Bar. I had a fabulous time there in February, and so it is definitely must go to bar for me.

@sengjc , do you think you could pick out the Japanese malts in a blind line-up, intermingled with Scottish malts of similar styles?

@OlJas that's a tough call but a good valid question. Could you?

Tonight I parted with 4000 yen for a drum of YAMAZAKI 18, and to be honest I still prefer the Hibiki as its smoother and doesn't slap me around. Is the 18 worth the dosh?? I would have to not agree.

@JPwhiskysteve , no i definitely couldn't spot the Japanese in a blind line-up. That's rather my point--not to be needlessly challenging--but to learn why people are paying so much for these Japanese whiskies when they seem, to me at least, to be so similar to scotch whiskies.

And if anyone could tell me that Japanese Whisky X is distinctly "Japanese" and worth tracking down, it would rekindle my interest in these.

@OlJas I have a question- if the line up was known but then mixed up and did a blind tasting then for sure. Or if there was a Hibiki 17 in a line up and I didn't know I could pick it I think.

@JPwhiskysteve , so the Hibiki 17 is a real distinctive winner? Thanks. I'll keep an eye open for it.

@OlJas of course it's a personal thing, but it's very smooth with subtle flavorful blends which I like personally. It doesn't attack me like almost all other whiskies.

My Hakushu 12yo had an off taste to it, slightly bitter like earwax. It sat for a good 6 months and has opened up and that bitterness is pretty much gone. It reminds me of the couple 2/3 full bottles Laphroaig and QC I got. They were peat bombs but after sitting open for years they smoothed out. The peat is still distinct but only about 1/3 of it's former self and you can tastes subtle notes of various things now.

The Hibiki 12 is quite delicate and floral with notes of plum. Somewhat harsh alcohol and it hasn't really mellowed with the year or so it's sat. The 17 interests me but I wonder if it's as delicate but just smoother.

Also had a Yamazaki 12 and that was fruity but has a strong peppery kick to it. Wish we wouldn't have finished it so quickly as I'd like to see how it would have blossomed.

Now I'm trying to decide on which Nikka I'll have my friend pick up.

@mrfat

You've "pica"ed my interest. I've never tastes earwax myself. Somehow I always thought it would be more like beeswax

@mrfat interesting story. Re nikka try from the barrel it's great value. Or if your mate can get you the taketsuru 17 or 21 that may be interesting.

Gems of gems were found last night. instagram.com/p/BIAQsCjAbHJ/ This is tastes really good and very very hard to get out the restaurant as they will not let you take the bottle. Bugger. It's a sherrycask and I tell you what, I would go this over a LTD 2015,2016, YAMAZAKI 12 or reserve and many more. The value is insane.

Ah yes, I spotted a Taketsuru 17yo for 3,500 in DonQi, was already at my Duty Free limit with some Yoichi distillery exclusives and Ichiro's Malt Double Distilleries so had to pass

@Frost 3500? That's insane. That must have been a price from 2005. It's 7500 now.